Wendy’s Copycat Chili Recipe
Wendy’s chili is fantastic If you’re anything like me, you’re not able to be motivated to go to the store and buy it for a few days, however you’d love to. For me, Wendy’s is an enormous journey (about an hour) which means that I’d love to cuddle together with their chili during an icy storm… it’s true I won’t. That is, until now. is.
Wendy’s chili is made with patties of beef that weren’t able to be used in their burgers. I believe it’s essential to fry the meat as patties in order to give the chili a variety of textures, it’s simpler to fry it in a non-patty form if you’re not keen on cooking. If you’re in a hurry the chili can be cooked for between an hour and 20 mins, however, the flavors don’t blend in the same way.
This recipe is a fantastic source of protein, fiber, and iron as well as potassium!
|Serves||Prep Time||Cook Time||Total Time|
|10||15 min||1 h 20 min||1 h 35 min|
- 2 tbs olive oil
- 2 lb. ground beef
- 2 stalks celery
- 1 onion
- 1 green bell pepper
- 42 oz. canned stewed tomatoes
- 10 oz. canned diced tomatoes with green chiles
- 14 oz. can tomato sauce
- 1 cup water
- 5 oz. chili seasoning (2 packs)
- 14 oz. canned kidney beans
- 14 oz. canned pinto beans
- salt and pepper (to taste)
- 1 tbs white vinegar (or to taste)
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the pan to form one large patty. Let the bottom brown for 8 to 10 minutes. Break the ground beef into crumbles and cook until no longer pink, about 5 minutes.
- While you’re waiting for your beef to cook, wash and chop your produce. Slice onion in half and mince into small chunks. Dice the green pepper into 1/2 in. sections, and slice celery into ½ in sections.
- Stir celery, onion, and green bell pepper into ground beef. Cook until onion is softened, about 5 minutes.
- Add stewed tomatoes, diced tomatoes with green chiles, tomato sauce, water, and chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil until fragrant, 1 – 2 minutes. Reduce heat to low and simmer for 1 hour.
- Mix vinegar into chili before serving.
|% Daily Value*|
|Total Fat 10.1g||13%|
|Saturated Fat 2.7g||14%|
|Total Carbohydrate 63.3g||23%|
|Dietary Fiber 15.1g||54%|
|Total Sugars 8.8g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- Top with tortilla strips, cheese, sour cream, green onions, hot sauce – or all of the above!
- The extra chili freezes well so you can make a full batch and have an emergency dinner in the freezer if needed.
- Stores well in the refrigerator for up to 5 days, in the freezer for up to 2 months.